Jalapeno and Avocado Blended Tomato Gazpacho
This cold refreshing soup is the perfect thing for warm summer evenings. This recipe is a green version of its beloved red relative and comes together quickly in a blender or food processor. Use the freshest ingredients here to ensure the best flavor in this simple soup. Photo source: Pixabay.
Adapted from AllRecipes and Cooking Channel
| Yield: 4 servings | Time: 45 minutes |
Preparation
Blend tomatoes, cucumber, avocado, onion, garlic, vinegar, lime juice, salt, pepper, and jalapeños (1 or 2 depending on heat preference) in a blender or food processor until smooth. Add more seasoning to taste.
Chill for at least 30 minutes before serving. If entertaining, make a toppings bar for guests to pick what goes on their soup for themselves.
Ingredients
4 cups heirloom tomatoes
2 English cucumber, peeled and diced
2 small onion, diced
2 avocado, peeled, pitted, and chopped up
2 clove garlic, chopped
1/2 cup white balsamic vinegar
2 tablespoons lime juice
1-2 jalapeño peppers, seeded and coarsely chopped
salt and pepper to taste
Optional Toppings:
Drizzle of olive oil
Sliced almonds, toasted
Fresh parsley
Toasted bread
Jalapeño slices
Green grapes